Tindora Fry Recipe (North Indian Style)
This Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti.
Servings: 2 people
Ingredients
- 250 grams tindora (ivy gourd)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- ¼ teaspoon asafetida (hing) skip for gluten free
- 1-2 green chilies slit into half
- 10-12 curry leaves
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt or to taste
- 1 teaspoon freshly squeezed lime juice
Instructions
- Wash tindora with water and wipe with a kitchen cloth.
- Chop off ¼ inch of both ends and cut them into quarters lengthwise.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, dry red chilies, asafetida, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Add the sliced tindora, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt, and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 15-20 minutes, until the tinodra is cooked. Stir a few times while cooking.
- Add freshly squeezed lime juice and mix well.
- Check for salt and add more if needed. Serve hot.
Video
Notes
Skip adding asafetida for a gluten-free tindora fry recipe.
Lime juice can be replaced with dry mango powder (amchoor).
Nutrition
Calories: 192kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 685mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 208mg | Calcium: 73mg | Iron: 2mg
